PICKLED SAUSAGE

Introduction

Pickled sausage is a tangy, flavorful treat that’s perfect for snacking, adding to charcuterie boards, or spicing up your favorite dishes. With a combination of smoky sausage and a robust pickling brine, this recipe offers a satisfying balance of savory, sour, and spicy notes. It’s a versatile dish that you can enjoy on its own or paired with cheese, crackers, or pickles. This easy recipe takes only minutes to prepare, but the real magic happens as it sits in the refrigerator, allowing the sausages to soak up all those delicious pickling flavors.

Ingredients

For the Pickled Sausage:

  • 1 pound smoked sausages: Use your favorite variety, such as Andouille, Kielbasa, or another smoked sausage. The smokiness of the sausage complements the tangy brine.
  • 1 cup white vinegar: Provides the necessary acidity for the pickling process.
  • 1 cup water: Dilutes the vinegar slightly to balance the flavor.
  • 1/4 cup sugar: Adds a touch of sweetness to offset the vinegar’s acidity.
  • 2 cloves garlic, smashed: Imparts a robust, aromatic flavor to the brine.
  • 1 teaspoon black peppercorns: Adds a subtle heat and peppery flavor.
  • 1 teaspoon mustard seeds: Contributes a mild, tangy flavor with a hint of spiciness.
  • 1 teaspoon red pepper flakes: Provides a bit of heat, making the sausage slightly spicy.
  • 1 bay leaf: Adds a layer of earthy, herbal flavor to the brine.

Instructions

Step 1: Prepare the Pickling Brine

In a medium saucepan, combine the white vinegar, water, sugar, garlic, black peppercorns, mustard seeds, red pepper flakes, and bay leaf. Bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat and let it simmer for about 10 minutes. This simmering process allows the spices and aromatics to infuse the liquid, creating a well-balanced and flavorful brine.

Step 2: Slice the Sausages

While the brine is simmering, prepare the smoked sausages by slicing them into bite-sized pieces. The size of the slices is up to you, but smaller pieces will absorb the brine more quickly and evenly. Once sliced, place the sausage pieces into a clean glass jar or a container suitable for pickling. It’s important to use a non-reactive container, such as glass, to avoid any unwanted reactions with the acidic brine.

Step 3: Pour the Brine Over the Sausages

After the brine has simmered for 10 minutes, carefully pour the hot pickling liquid over the sausages in the jar, ensuring that they are completely covered. The hot brine will start the pickling process by slightly cooking the sausages while infusing them with flavor. If necessary, gently press the sausages down with a spoon to submerge them fully.

Step 4: Cool and Seal the Jar

Allow the pickled sausage mixture to cool to room temperature. Cooling the jar before sealing it helps prevent condensation inside the jar, which could lead to spoilage. Once cooled, seal the jar with a tight-fitting lid.

Step 5: Refrigerate and Pickle

Place the sealed jar in the refrigerator and let it sit for at least 24 hours before serving. This resting period allows the sausages to absorb the brine fully, developing a deeper flavor. For the best results, let the sausages pickle for up to a week before enjoying them. The longer they sit, the more intense the flavor will be.

Tips for the Best Pickled Sausage

Use High-Quality Sausages

The quality of the sausage you choose will greatly affect the final taste of your pickled sausages. Opt for high-quality smoked sausages with a rich, robust flavor to complement the tangy brine.

Customize the Spice Level

If you prefer a spicier pickle, feel free to increase the amount of red pepper flakes or add a sliced jalapeño to the jar. Conversely, you can reduce the spice level by omitting the red pepper flakes entirely.

Experiment with Flavors

Pickling is a versatile technique that allows for experimentation. You can try adding other spices or herbs to the brine, such as dill, coriander seeds, or even a dash of liquid smoke for an extra layer of flavor.

Serving Suggestions

As a Snack

Pickled sausages make an excellent snack on their own. Their tangy and slightly spicy flavor makes them a satisfying treat between meals or as a quick bite during a busy day.

On a Charcuterie Board

Add your pickled sausages to a charcuterie board alongside cheeses, crackers, pickles, and olives. The bold flavors of the pickled sausage pair wonderfully with a variety of cheeses, especially sharp cheddar or blue cheese.

With Cheese and Crackers

Serve your pickled sausages with cheese and crackers for a simple yet delicious appetizer. The crunchy crackers and creamy cheese balance the tangy, savory sausage, creating a perfect bite.

In Sandwiches

For a tangy twist on your favorite sandwiches, slice the pickled sausage thinly and add it to your sandwich fillings. It pairs especially well with cold cuts, mustard, and pickles.

Conservation and Storage

Storing the Pickled Sausages

Once the sausages have been pickled and sealed in the jar, they can be stored in the refrigerator for up to two months. The acidic brine acts as a preservative, keeping the sausages safe to eat for an extended period. However, always ensure that the sausages remain fully submerged in the brine to prevent spoilage.

Reheating and Serving

Pickled sausages are typically served cold or at room temperature, but if you prefer them warm, you can gently reheat them in the microwave or on the stovetop. Just be careful not to overheat them, as this could cause the sausage to dry out.

Conclusion

Pickled sausage is a simple yet flavorful dish that adds a tangy twist to your snack or appetizer repertoire. Whether enjoyed on its own, as part of a charcuterie board, or in sandwiches, this versatile treat is sure to impress with its bold flavors and satisfying bite. With easy preparation and long shelf life, pickled sausage is a great addition to any pantry, offering a quick and delicious option whenever you need it. So go ahead and give this recipe a try—you might just find yourself reaching for these tasty pickled sausages time and time again!

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PICKLED SAUSAGE


  • Author: Isabella Roberts
  • Total Time: 20 minutes

Description

A tangy and flavorful snack perfect for picnics and parties.


Ingredients

Scale

1 lb smoked sausages

1 cup white vinegar

1 cup water

1/4 cup sugar

1 tbsp salt

1 tsp black peppercorns

2 cloves garlic, minced

1 bay leaf

1/2 tsp red pepper flakes


Instructions

  1. In a medium saucepan, combine white vinegar, water, sugar, salt, black peppercorns, garlic, bay leaf, and red pepper flakes. Bring the mixture to a boil over medium heat.
  2. Once boiling, reduce the heat to low and simmer for 5 minutes to allow the flavors to meld together.
  3. While the brine is simmering, slice the sausages into bite-sized pieces and place them in a clean glass jar.
  4. Carefully pour the hot brine over the sausages, ensuring they are fully submerged. Let the mixture cool to room temperature.
  5. Once cooled, seal the jar tightly and place it in the refrigerator. Allow the sausages to pickle for at least 24 hours before serving.
  6. Enjoy the pickled sausages as a delicious snack or as part of a charcuterie board.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes

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